Tangzhong starter / Water roux

A Tangzhong starter / Water roux starter is a mixture of flour and water.

Ratio of bread flour : water (1:5)

Why Water roux?
Heating up the mixture of bread flour(high protein flour) with fluid will bring out the gelatin of starch in flour to absorbed more water in bread making.

Why using starch gelatin?

Soften Bread

Bread elastic

Prolong freshness


250cc Cold Milk (or water)

50g Bread flour


1.      Mix bread flour and milk

2.      Use low heat to warm #1 till like porridge.

3.      Remove pot from heat and kept on mixing to cool down the water roux.

4.      Wrapped with clear wrap immediately

4 Comments on Tangzhong starter / Water roux

  1. S L Lee
    January 12, 2011 at 12:40 pm (9 years ago)

    Well done, Yee Lin.


    Nowadays it is very difficult to get real homemade goodies. What the shops claimed to be homemade are usually not. They are mass produced.

    So what you do is refreshing and brings back happy memories of the good old days during the festive seasons.

    • Tweet Home Made
      January 13, 2011 at 12:16 am (9 years ago)

      Thanks uncle, I’m glad you love my homemade bread… More raisin roll for shir to bring back soon…

  2. Shir
    June 23, 2012 at 3:54 pm (8 years ago)

    Any need to leave the water roux overnight before using it?


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